This Crockpot Spiced Chickpea Stew is one of the first meatless meals I fell in love with. So much flavor and your kitchen will smell amazing! It also happens to be be a healthy plant-based meal.
This crockpot spiced chickpea stew is a recipe that has stood the test of time. I first made it (and shared it here) about 10 years ago. I finally decided that this delicious vegan recipe deserved a makeover on its 10 year anniversary – new photos that I could look at without cringing – and to be shared again with you.
To be honest, slow cooker chickpeas like the ones in this recipe and another favorite, Slow Cooker Italian Chickpeas, are some of my favorite vegetarian recipes (they’re actually both vegan, too). Hearty, comforting, healthy and a breeze to make!
This recipe requires a little bit of sautéing to start, but the rest of the work is done in the crockpot. The chickpeas are spiced with coriander and ginger, and finished off with a couple of handfuls of fresh spinach. It’s very similar to chana masala, though a traditional chana masala typically includes turmeric and garam masala.
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Tips for making this recipe
- Sautéing for Flavor:Although most of the cooking is done in the crockpot,don’t skip the initial sautéing step. It adds a depth of flavor to the onions and allows the spices to bloom.
- Bloom the spices:Blooming spices refers to cooking ground or whole spices in fat,such as oil,butter or ghee,before adding any liquid. This process releases the natural oils from the spices,bringing out their flavors. Taking a minute or two to bloom spices can make all the difference in the final flavor of your dish.
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Ingredients for slow cooker chickpea stew
- CHICKPEAS:I opted for the ease of canned chickpeas,but feel free to use cook a batch of dried chickpeas instead. If using canned chickpeas,drain and rinse them well before using.
- AROMATICS:Yellow onion,fresh ginger and garlic cloves.
- DICED TOMATOES:You have two options here – fresh or canned. They work equally well. If using fresh tomatoes,remove the core and chop,using the seeds and juices as well. For canned tomatoes,I recommend petite diced tomatoes,juices included. In a pinch,canned crushed tomatoes can be substituted.
- GROUND CORIANDER:Whether you’re making spice rubs or curries,ground coriander is a great spice to have on hand. If there is an Indian market near you,you can likely find a really good deal on this spice. Otherwise,it can be purchased in most supermarkets or online.
- CORIANDER SEEDS:Another one to look for at Indian markets. Sometime I see them at supermarkets. Otherwise,purchasing the seeds online is a good option.
- SPINACH:I use fresh spinach leaves,stems removed. The spinach is added at the end. Stir it in until wilted.
See recipe card below for full ingredients list &recipe directions.
How to make crockpot chickpea stew
SAUTÉ ONIONS:Heat a large skillet over medium heat and add a little olive oil. Add the onions and cook,stirring frequently,until the onions start to brown. If you prefer to cook oil-free,start by cooking the onions in the dry pan,then add water,one tablespoon at a time,to keep the onions from drying out.
BLOOM SPICES AND ADD TOMATOES:Add another small drizzle of olive oil. Add the minced garlic cloves and ginger,along with the seasonings (ground coriander,coriander seeds,salt and pepper). Cook until the spices are fragrant,about 1 to 2 minutes. Stir in the tomatoes and balsamic vinegar.
TRANSFER TO CROCKPOT:Pour the drained chickpeas into the bottom of a slow cooker (crockpot),add the tomato/spice mixture. Give it a good stir to combine.
COOK:Cover the crockpot and cook the stew on LOW for 4 hours or HIGH for 2 hours.
FINISH IT OFF:Once the stew is cooked,stir in the spinach and parsley. Serve it up!
Make-ahead and storage
This crockpot spiced chickpea stew is convenient for preparing ahead and storing:
- Make-Ahead:The stew can be made in its entirety,then store in the refrigerator in an airtight container. Alternatively,you can sauté the initial ingredients and prepare the base of the stew ahead of time. Store it in the refrigerator until you’re ready to transfer it to the crockpot for final step of cooking with the chickpeas.
- Storage:Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days. This stew also freezes well,so consider portioning it out and freezing in airtight freezer-safe containers for future meals. It can be frozen for up to 3 months.
What to serve it with
If you’re considering this dish as the main course for a meatless dinner,here are some side dish suggestions:
Frequently Asked Questions
Absolutely! If you prefer homemade chickpeas,cook a batch of dried chickpeas and use them in place of canned. Ensure they are cooked until tender before incorporating into the recipe.
Yes,adjust the spice level to suit your tastebuds. Adding a pinch of red pepper flakes or cayenne pepper can add a nice kick to the stew.
Yes,frozen spinach can be used as a convenient alternative. Thaw and drain excess liquid before adding it to the stew. Adjust quantities based on personal preference.
Other Vegetarian Recipes You’ll Love
If you make this recipe,please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️and comment underneath the recipe card below. Thank you!
Printable Recipe
Spiced Crockpot Chickpea Stew
This spiced Crockpot Chickpea Stew is one of the first meatless meals I fell in love with. So much flavor and your kitchen will smell amazing!
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Servings:4Servings
Calories:295.1kcal
Ingredients
- 3teaspoonsolive oil
- 2onionsfinely chopped
- 4clovesgarlicfinely chopped
- 2tablespoonminced fresh ginger
- 2teaspoonground coriander
- 1teaspooncoriander seeds
- 1teaspoonkosher salt
- ½teaspoonfreshly ground black pepper
- 2 ½cupscoarsely chopped tomatoescanned or fresh
- 2teaspoonbalsamic vinegar
- 2cans (15 oz each)chickpeasrinsed &drained
- 2cupspacked fresh spinach leaves
- 3 tablespoons minced flat-leaf parsley
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Instructions
Heat 2 teaspoons olive oil in a large skillet over medium heat. Add onions and cook,stirring,until the onions begin to brown,about 10 minutes.
Push the onions away from the middle of the skillet. Add the remaining 1 teaspoon olive oil. To the olive oil,add the garlic cloves,ginger,ground coriander,coriander seeds,salt,and pepper. Cook,stirring,for 1 minute.
Stir in the tomatoes and balsamic vinegar.
Spread the chickpeas in the bottom of a crockpot (slow cooker). Pour the tomato mixture over the chickpeas and stir well.
Cover the crockpot and cook on LOW for 6 hours or on HIGH for 3 hours.
Just before serving,stir in the spinach and parsley.
Serve as a side dish or over rice as an entrée.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible,you should calculate the nutritional information independently before relying on it.
Nutrition
Serving:1Cup| Calories:295.1kcal| Carbohydrates:51.7g| Protein:10.7g| Fat:6.1g| Saturated Fat:0.8g| Sodium:987.3mg| Fiber:11.1g| Sugar:7.7g
Disclosure:I am a participant in the Amazon Services LLC Associates Program,an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
